Vitamin and Osidic Composition of Table Sugars from the Inflorescences Sap of 03 Coconut Cultivars (Cocos nucifera L.) in Ivory Coast
D. Muriel J. Okoma, K. Jean Louis Konan, Rebecca R. Assa

Food Nutr. Sci. Vol.11 No.12, December 29, 2020
DOI:10.4236/fns.2020.1112079

Inclusion of Yeast Cultures (Saccharomyces cerevisiae) to Dairy Cows’ Urea-Treated Rice Straw Diets Improves Mozzarella Cheese Processing and Yield
Stephen Odera, Olivier Basole Kashongwe, Patrick Muliro Simiyu, Bockline Omedo Bebe

Food Nutr. Sci. Vol.11 No.12, December 24, 2020
DOI:10.4236/fns.2020.1112078

The Use of Ripe Plantain (Musa spp.) and Peppercorns for Beverage Processing as a Pro-Vitamin A Carotenoid and Nutrition Catalyst
Mabel Kyei Kwofie, Mabel Abrafi Sarpong, Florence Anima, Nafisatu Bukari, Oluwaseyi Adeboye

Food Nutr. Sci. Vol.11 No.12, December 23, 2020
DOI:10.4236/fns.2020.1112077

Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
Saad A. Mahgoub, Amera T. Mohammed, El-A. Mobarak

Food Nutr. Sci. Vol.11 No.12, December 22, 2020
DOI:10.4236/fns.2020.1112076

Development of Quality Parameters for Yogurt with Strawberry Juice
Mohammad Tanzilur Rahman, Md. Abu Zubair, Kamrunnahar Shima, Manasvi Prasad Chakma

Food Nutr. Sci. Vol.11 No.12, December 22, 2020
DOI:10.4236/fns.2020.1112075